Rod's Thick and Hearty Seafood Chowder
It’s easy to make, and from start to finish, it should take just over an
hour, this is a large recipe, it yields 12 to 15 quarts. But it will
freeze nicely. If your seafood eating friends will let it last.
12 red "new" potatoes, 1/2-inch dice
(skin on)
1 lb bacon, diced
1 small onion, diced
4 ribs celery, diced
2 cubes butter
4 oz. flour (approx)
8 jars clam juice
2 quarts half-and-half
8oz bag frozen corn
2 lb. white fish fillets, chunked
4 cans diced oysters
4 cans diced clams
4 cans lobster bisque
4 cans diced mussels
2 tbsp. parsley, chopped
1 tsp. thyme, chopped
salt and black pepper to taste
(Yield 12 quarts) • boil potatoes
until done (but not mushy). Remove the potatoes and hold for
later use. Do not drain you will need the water for later.
In a separate 12 quart pot, cook the
bacon until crisp. Drain grease. Add butter, onion, and
celery and sauté until onions are translucent and celery is
done.
Add flour, mix until you have a thick
paste. Cook for 2 to 3 minutes, stirring constantly. Then
gradually add the hot water from potatoes, stirring until
thickened and smooth. (To almost the consistency of gravy)
Add clam juice and chopped clams,
oysters and mussels in juice, fish chunks, cocktail shrimp
and corn and stir in gently with a wooden spoon and simmer
until fish is done.
Add potatoes and the remaining herbs
and half and half and simmer until done (about 6 to 10
minutes). Be careful not to boil or you could scorch the
half and half. Season with salt and pepper.
